Colourful short pastry taps

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the flour, fat, sugar, vanillin sugar and egg yolk into a bowl and mix with the dough hooks of the hand mixer. Then knead quickly with cold hands to a shortcrust pastry.

2. 2

   Wrap in cling film and chill for about 1 hour. Then roll out between cling film approx. 1/2 cm thick. Cut out taps with a mould (approx. 15 cm high). Roll out the dough again and cut out.

3. 3

   Place taps on a baking tray lined with baking paper and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes until golden brown. Remove from the baking tray and allow to cool. In the meantime, mix the icing sugar with about 1 tablespoon of water to a thick icing.

4. 4

   Pour about 1/3 of the casting into a plastic bag and cut off a lower corner to make a small hole. Pre-spray the contours of the taps with sugar icing. Stir the rest of the icing with about 1/2 tablespoon of water until smooth.

5. 5

   Coat the tail, comb and wings of the cocks with it. Decorate with sugar writing, sugar beads, love beads and rainbow sugar.